Parsley Pesto with Walnuts

Recipe courtesy of wrysmyguy

(For winter when Basil is scarce)

4 cups Italian Parsley

3 cloves Garlic

½ cup Walnuts

1 tsp Salt

½ to 1 cup Olive Oil

½ cup grated Pecorino or Romano Cheese

Put the parsley, garlic, walnuts and salt into the food processor or blender with ½ cup oil. Process, adding enough additional oil to make a smooth paste. Add the cheese and process a few seconds longer.